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Vegan Stuffing for Thanksgiving
No 'turkey' dish is whole without a good stuffing, it is a combination of portabella mushrooms, garlic, and herbs.
Make extra stuffing so you can make an extra side dish.
Prep time: 15 minutes
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Cooking time: 15 minutes
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Difficulty: simple
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Servings: amount for 1 tofu turkey
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Tools:
Ingredients:
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2 x 8 oz portabella mushrooms
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150 g filtered water
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2 fresh Thyme stems
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Heat up the saucepan with the olive oil.
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Add the onion and let it saute for a couple of minutes, covered, until they are soft and fragrant.
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Add the garlic and stir for 1 more minute. Add the celery cubes and cook for another 4 minutes.
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Cut the mushrooms into quarters and add them to the saucepan. Cook for another 10 minutes while stirring.
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add the water, soy sauce, white wine and spices. Stir well
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Taste and fix seasonings.
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Place the dry bread cubes in a bowl, pour the saucepan content into the bowl and mix with the bread. Add the thyme.
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Cool down the stuffing mixture, keep in a sealed container until ready to be stuffed in the tofu turkey.
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Enjoy!
If you have any left over stuffing, you can make it into a baked casserole.
I just added @Just egg to the mixture and poured into pre-oiled pans, then baked in a 350 F pre-heated oven for 20 minutes.
Other options to add to the casserole if you don't have just egg for a binder:
Garbanzo flour/ all-purpose flour/ Silken tofu/ Raw tahini.
Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour
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- Best of vegan, Bread, Breakfast, Condiment, Dinner, Holiday, Lunch, Mushroom, Onion, plant based, Roasted vegetables, side dish, Vegan, Vegan bread, Vegan recipe, vegan turkey
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